13-Minute Meals: Cannellini-Stuffed Portobello Mushrooms
Recipe by Chef Suzanne.
4 -3to 4 inch Portobello caps
½ cup ricotta cheese
½ teaspoon salt
¼ teaspoon garlic powder
2 tablespoons fresh rosemary
¾ cup pasta sauce
1 -16 ounce can cannellini beans, rinsed and drained
½ cup chopped fresh spinach
1 cup shredded mozzarella cheese
Pre-heat broiler. Remove gills from undersides of mushroom using a spoon. Discard gills. Coat a baking sheet with cooking spray and place the caps, smooth side up. Turn caps over and broil two minutes.
Combine ricotta, salt, garlic powder, spinach and rosemary, stir well. Spread 2 tablespoons cheese mixture in each cap. Spoon 3 tablespoons pasta sauce over cheese mixture in each serving. Divide beans among caps and sprinkle with remaining mozzarella. Broil 3 minutes until cheese melts.